Eosinophilic Esophagitis Friendly Vegan Vietnamese Vegetable Curry
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4 servings
For the curry
- 2 tbsp neutral oil (such as avocado or canola oil)
- 2 stalks lemongrass, tough outer layers removed, tender inner stalks finely minced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp vietnamese-style curry powder (or madras-style curry powder)
- 1 tsp ground turmeric
- Ā½ tsp red pepper flakes
- 1 lb sweet potato (about 1 large), peeled and cut into 1-inch cubes
- 1 medium japanese eggplant (about 8 oz), cut into 1-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 1 Ā½ cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp sugar
- 1 tbsp fresh lime juice
- salt, to taste
For serving
- cooked jasmine rice, for serving
- fresh thai basil or cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the lemongrass and onion and cook, stirring occasionally, until the onion is softened and translucent, about 5ā6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the curry powder, turmeric, and red pepper flakes and stir to coat the aromatics, cooking for 30 seconds until the spices are fragrant and slightly darkened.
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